Lemon Wagon Wheels on Raspberries - Just Dutch Oven Recipes


Just Dutch Oven Recipes Home
Tap 'Back' for the recipe list you were browsing.
Lemon Wagon Wheels on Raspberries

Ingredients for Wagon Wheels:

2 cups Flour
4 teaspoons Baking Powder
1/2 teaspoon Salt
6 tablespoons Shortening
2 Eggs, beaten
4 tablespoons Half and Half
1/2 cup Sugar
4 tablespoons Butter
2 teaspoons Lemon peel, grated


Combine all dry ingredients in a mixing bowl, cut in shortening until crumbly. Combine eggs and cream and mix into dry ingredients to form a stiff dough. Shape into balls, place on a lightly floured surface. Roll into a rectangle 1/4 -3/8 inch thick. Combine sugar, butter, lemon peel, spread over dough. Roll up the dough cinnamon roll style. Cut into 1 inch thick slices, set aside and cover.

Ingredients for Raspberries and Sauce:

1 1/3 cups Sugar
4 tablespoons Cornstarch
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Salt
2 cups Water
5-6 cups Fresh raspberries


In a dutch oven combine sugar, cornstarch, cinnamon, nutmet, and salt. Over medium-hot coals add water and stir while bringing to a boil. Continue stirring until sauce thickens. Add 2 tablespoons raspberries to the sauce and stir in to give sauce a bright red color. Pour sauce into a mixing bowl. Place fresh raspberries into dutch oven and put the sauce from the mixing bowl over the berries. Cook with top (2 rings coals) and bottom (8-9 coals) until bubbling through the berries. Approximately 12 minutes. Remove lid and place lemon wheels on top of the bubbling raspberries, replace lid and cook for 15-20 minutes more until the wheels are golden brown. Garnish as desired.